Nothing says comfort food like meatloaf. Stuffed Turkey Meatloaf has an unexpected treat in the middle – hard-boiled eggs!
Turkey Cordon Bleu
For many folks, their first “fancy” cooking venture was Chicken Cordon Bleu. Although the Turkey Cordon Bleu recipe takes a few steps, the finished product is well worth the effort.
To make things a bit easier, this dish can be prepared ahead of time and baked right before serving. The turkey is pounded, rolled with ham and cheese, and then coated in breadcrumbs.
This dish goes great with steamed greens, homemade bread, or French onion soup. Serve it alongside a nice glass of wine to elevate the evening.
This recipe is from Tiffany’s book Cooking Game Birds. To buy this book, and many more, visit here.
1 turkey breast
2 tablespoons Dijon mustard
4 slices smoked ham
4 slices Swiss cheese
1/4 cup white or whole wheat flour
1 egg, beaten
1/2 cup seasoned breadcrumbs
Preheat an oven to 375 degrees F (191 degrees C).
Cut the turkey breast into 4 equal pieces.
Place the turkey breasts between two sheets of waxed paper. Pound with a mallet or heavy skillet until the turkey is flattened and approximately doubled in size.
Spread the mustard evenly over each piece of meat. Place the ham and cheese slices on each breast, leaving 1/2-inch (1.3cm) at one end. Roll the turkey toward the open end and secure with toothpicks, if needed.
For the next three-step process, prepare three shallow dishes. In the first dish place the flour. In the second dish place the beaten egg. In the third dish place the seasoned breadcrumbs.
One at a time, coat the turkey rolls with the flour, dip into the egg, and then press into the breadcrumbs.
Place the coated rolls on a greased baking sheet. Bake for 25 to 35 minutes or until a meat thermometer reaches 165 degrees F (74 degrees C).